These delicious cookies are gluten-free, and can also be vegan depending on which “egg” you use. They make a healthy snack thanks to the oats and plenty of healthy fats!
I doubled this recipe, and also halved the chocolate chips in mine, but feel free to experiment with how many you like to have in your cookies.
1 egg or 1 flaxseed egg*
1/4 cup butter or coconut oil, melted and cooled
1/2 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup gluten-free oat flour (add extra 1-2 tablespoon if using an egg)
1/2 cup gluten free rolled oats
1/2 cup unsweetened shredded coconut (do not use big coconut flakes)
½ teaspoon baking soda
¼ teaspoon salt
1/2 cup dark chocolate chips (I prefer the mini chips)
Fancy sea salt, for sprinkling on top (optional)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, mix together egg, melted and cooled coconut oil or butter, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
Next add in the oat flour, rolled oats, shredded coconut, baking soda and salt. Mix until well combined. Fold in chocolate chips.
Use a medium cookie scoop and place about 1 heaping tablespoon dough on prepared baking sheet, about 2 inches apart. You should get 10 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down just a very tiny bit. Don’t overdo it or they might fall apart!
Bake cookies for 9-12 minutes until edges are just slightly golden brown. Once cookies come out of oven, sprinkle the tops with fancy sea salt (optional).
Allow cookies to cool on baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up and hold together.
Makes ~10 cookies. Enjoy! 🍪
The egg can be substituted by a flaxseed egg, if vegan. Mix 1 TBS flaxseed meal with 3 TBS room temperature water and let stand 5 mins to make flaxseed egg.
If you want additional healthy fats, feel free to add in ¼ cup chopped walnuts or pecans.
Recipe credit: @ambitiouskitchen